Ingredients – Christmas Pudding Flavour

Instructions:

1. Manufacture the base mix, as per the instructions provided with your Pasteuriser. Ideally, allow the mix to age for 4-6 hours before use.
2. Decant 6 litres of the base mix into a suitable mixing bowl or pail.
3. Add the crumbled up Christmas pudding (and brandy if you wish) to the liquid base mix and stir until evenly distributed.
4. Pour the flavoured base mix into your Taylor batch freezer (see opposite for Taylor load capacities).
5. Freeze the ice cream as per the instruction provided with your batch freezer.
6. Once frozen, transfer to a Napoli container and blast freeze until solid, then transfer to your dis-play cabinet.
7. Garnish the finished Napoli with a sprinkle of excess Christmas pudding and a sprig of Holly.